Chicken Cheesesteak Skillet (Print Version)

Tender chicken with caramelized peppers, onions, and melted provolone in one pan.

# What You Need:

→ Chicken

01 - 1 ½ lbs boneless skinless chicken breasts, thinly sliced
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper

→ Vegetables

05 - 1 large yellow onion, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 1 red bell pepper, thinly sliced
08 - 2 cloves garlic, minced

→ Seasonings

09 - 1 tsp Worcestershire sauce
10 - ½ tsp smoked paprika
11 - ¼ tsp crushed red pepper flakes

→ Cheese

12 - 6 slices provolone cheese

→ To Serve

13 - Hoagie rolls or gluten-free buns

# How-To:

01 - Heat olive oil in a large skillet over medium-high heat. Add sliced chicken, season with salt and black pepper, and cook for 5–6 minutes until golden and just cooked through. Transfer chicken to a plate and set aside.
02 - In the same skillet, add onions and bell peppers. Sauté for 6–8 minutes until softened and slightly caramelized.
03 - Stir in minced garlic, Worcestershire sauce, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
04 - Return chicken to the skillet, mixing thoroughly with the vegetables. Cook for 2 minutes to heat through. Arrange provolone cheese slices evenly over the chicken and vegetable mixture. Cover the skillet and let cheese melt, about 2 minutes.
05 - Serve hot as is or spoon into hoagie rolls for a classic sandwich experience.

# Expert Advice:

01 -
  • Its faster than delivery and hits that same comfort spot without the greasy aftermath
  • Everything cooks in one pan so cleanup is practically nonexistent
  • You get all the cheesesteak flavors without tracking down the perfect bread
02 -
  • Slicing the chicken while it is slightly frozen makes getting those thin strips so much easier
  • Do not rush the caramelization step with the peppers and onions because that depth of flavor is everything
  • Keep the heat at medium-high once the cheese goes on so it melts without scorching the bottom
03 -
  • Chef told me once that a splash of beef broth in the vegetable phase adds that authentic sandwich shop depth
  • Using a cast iron skillet gives you the best sear and keeps everything hot longer at the table

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